First, decide on the flavor you want. In a large bowl, combine flour and sugar (or brown sugar for brown tikoy) and mix well. Add water and oil (for Ube Tikoy, add flavoring). Mix very well until smooth.
Grease the pan with oil (I used an 8x2” round cake pan) and use a fine sieve to strain the mixture over the prepared pan.
Steam over medium heat for 1 hour**. Check the water level occasionally and add more water to the steamer as needed. Let cool, unmold and wrap in plastic wrap. Refrigerate for at least 24 hours for easier slicing.
Add oil just enough to cover the bottom of a non-stick frying pan. Slice tikoy thinly and dip in beaten egg. Fry on low to med-low for about 2 minutes on each side or until tikoy is soft and has a nice crunchy golden egg coating.
Notes
*Serving size is for every Tikoy flavor**Bring water for steaming first to a boil before placing tikoy. Once the pan is placed, start your one hour timer.***Adjust steaming time depending on the size of pan you use.****Store leftovers in the fridge (if any)
Keyword asian food, chinese new year, chinese sticky rice cake, dessert, nian gao, sweet rice cake, tikoy